Gobi Manchurian with a French Guianan Twist

Ingredients

In this adaptation, we infuse the traditional Gobi Manchurian with the vibrant flavors of French Guianan cuisine. The original recipe is modified by incorporating local spices and ingredients to create a unique fusion dish that combines the best of both Indian and French Guianan flavors. We alse have the original recipe for Gobi manchurian, so you can check it out.

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for deep frying Vegetable oil, for deep frying
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon French Guianan spice blend (optional) 1/2 teaspoon French Guianan spice blend (optional)
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 6g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Gradually add water while whisking until a smooth batter is formed.
2. 2.
   Dip each cauliflower floret into the batter, ensuring it is evenly coated. Shake off any excess batter.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat. Fry the cauliflower florets in batches until they turn golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
4. 4.
   In a separate pan, heat olive oil over medium heat. Add minced garlic and grated ginger, and sauté for a minute until fragrant.
5. 5.
   Add chopped onions and sliced bell peppers to the pan. Cook until they become tender and slightly caramelized.
6. 6.
   In a small bowl, whisk together soy sauce, tomato ketchup, chili sauce, sugar, and French Guianan spice blend (if using).
7. 7.
   Pour the sauce mixture into the pan with onions and bell peppers. Stir well to combine.
8. 8.
   Add the fried cauliflower florets to the pan and toss gently until they are coated evenly with the sauce.
9. 9.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
10. 10.
    Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Cauliflower — Ensure the cauliflower florets are dry before dipping them into the batter to achieve a crispy texture.
• French Guianan spice blend — If you cannot find a pre-made blend, you can create your own by combining equal parts of ground cumin, coriander, paprika, and cayenne pepper.

Tips & Tricks

• For an extra kick of heat, add a few drops of hot sauce or increase the amount of chili sauce.
• Serve the Gobi Manchurian with steamed rice or noodles for a complete meal.
• Adjust the sweetness and saltiness of the sauce according to your taste preferences.
• To make the dish more colorful, use a mix of different colored bell peppers.
• If you prefer a healthier version, you can bake the cauliflower florets instead of deep-frying them.

Serving advice

Serve the Gobi Manchurian hot as an appetizer or as a main course accompanied by steamed rice or noodles. Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Arrange the crispy cauliflower florets on a serving platter and drizzle the sauce over them. Garnish with a sprinkle of fresh herbs and serve with a side of steamed rice or noodles.